4 veal chops, with bone
4 slices Val d’Aosta Fontina cheese
salt and freshly ground black pepper
1 cup breadcrumbs
3 oz. butter
Slice a horizontal pocket in the veal, almost to the bone. Insert 1 slice of cheese in each chop and close the meat over it, pressing to seal the edges.
Beat the egg with salt and pepper, dip each chop in egg to coat both sides, then coat with the breadcrumbs. Heat the butter in a pan and brown the chops over medium heat for about 5 minutes per side. Drain the chops on a paper towel and serve.